Description
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy fried chicken, sweet and smoky street corn, and a creamy, zesty jalapeño lime ranch sauce for the ultimate flavor explosion. Perfect for Taco Tuesday or any casual dinner, these tacos bring together bold flavors that everyone will love!
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Ingredients
Scale
For the Fried Chicken:
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional for extra heat)
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, adjust for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
For the Street Corn:
- 2 cups fresh or frozen corn kernels (about 2 ears of corn)
- 1 tablespoon butter
- 1 teaspoon smoked paprika
- 1 tablespoon mayonnaise
- 2 tablespoons cotija cheese (crumbled, or feta as a substitute)
- 1 tablespoon lime juice
- 1 tablespoon cilantro (chopped)
For the Jalapeño Lime Ranch:
- 1 cup ranch dressing (store-bought or homemade)
- 1 jalapeño pepper (seeds removed, finely chopped)
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 tablespoon fresh cilantro (chopped, optional)
- Salt and pepper (to taste)
For the Tacos:
- Small flour or corn tortillas (4-6)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine buttermilk and hot sauce (optional).
- Add the chicken thighs (or breasts) to the bowl and let them marinate in the fridge for at least 30 minutes (or up to 2 hours) to tenderize and infuse flavor.
Step 2: Prepare the Fried Chicken Coating
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat (about 350°F/175°C). You’ll need enough oil to submerge the chicken.
Step 3: Fry the Chicken
- Take each chicken piece from the buttermilk marinade and coat it in the flour mixture, pressing gently to ensure the coating sticks.
- Fry the chicken in batches for 5-6 minutes per side, until golden brown and crispy, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and drain on paper towels. Let it rest for a few minutes before slicing into strips.
Step 4: Make the Street Corn
- In a skillet, melt butter over medium heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until it starts to char and get slightly crispy.
- Stir in smoked paprika, mayonnaise, cotija cheese, lime juice, and cilantro. Mix until the corn is evenly coated and heated through. Set aside.
Step 5: Make the Jalapeño Lime Ranch
- In a small bowl, combine ranch dressing, jalapeño, lime juice, garlic powder, and cilantro (if using). Mix well until smooth. Add salt and pepper to taste. Adjust the heat by adding more jalapeño if you like it spicier.
Step 6: Assemble the Tacos
- Warm the tortillas in a skillet or microwave until soft and pliable.
- Place a few slices of fried chicken in each tortilla.
- Top with a generous spoonful of the street corn mixture.
- Drizzle with the jalapeño lime ranch.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- Use boneless thighs – They stay juicier and more flavorful than chicken breasts.
- Fry in batches – Don’t overcrowd the skillet to ensure the chicken stays crispy.
- Customize the heat – Adjust the amount of jalapeño and cayenne pepper to your desired spice level.
- Make the ranch ahead of time – This will allow the flavors to meld together for a more intense taste.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Cuisine: Mexican